Description

This Peanut Chilli Noodles with Chicken brings together tender chicken pieces, flavorful noodles, and a delicious sauce. Perfect for a quick, comforting dinner that’s healthy and mouthwatering!

Ingredients

Scale

2 chicken breasts, cut into bite-sized pieces
1/2 tsp salt
2 tbsp vegetable oil
125g / 4 oz medium egg noodles (chow mein noodles)
1 tbsp ginger, grated
4 cloves garlic, grated or crushed
1/4 head cabbage, sliced thinly (1.5 cups)
1 large carrot, julienned
3 green onion, cut into 2 inch pieces plus 1 onion for serving
1 tbsp sesame seeds
2 tbsp smooth peanut butter, heaped
3 tbsp hot water
1 tbsp sesame oil
2 tbsp dark soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp dried chilli flakes

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Instructions

Cook the noodles according to package instructions, then drain and rinse under cold water.
While the noodles are cooking, mix the sauce ingredients and set aside.
Heat 1 tablespoon of vegetable oil in a wok, add the chicken seasoned with salt and cook while stirring until fully cooked; then remove from the pan and set aside.
In the same wok, add the remaining vegetable oil, then add grated ginger and minced garlic, stirring for a few seconds. Add the carrots and cabbage, stir-frying over high heat for 5 minutes until they're slightly browned yet still crunchy.
Add the cooked noodles, chicken, green onions, and the peanut sauce, mixing thoroughly to combine. Sprinkle with sesame seeds and additional sliced green onions, then serve with Chinese chilli oil on the side.

Notes

Feel free to add more vegetables such as bell peppers or snap peas for extra nutrition.
Adjust the spice level by adding more or fewer dried chilli flakes to suit your taste.
Use alternative noodles like rice noodles or soba for a unique twist.

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 5g
Sodium: 900mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg